Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine.
D000975:Antioxidants / Q000494:pharmacology*; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D009812:Odorants / Q000032:analysis*; D013997:Time Factors; D027843:Vitis / Q000737:chemistry*; D014835:Volatilization; D014920:Wine
D000975:Antioxidants